Smoked Pork Chops with Tex-Mex Cornbread Stuffing from the Pillsbury site!
Enhance cornbread stuffing crumbs with onion, whole kernel corn and cheese for a savory dish to serve alongside smoked pork chops.
Prep Time: 10 Min
Total Time: 55 Min
Makes: 8 servings
cup butter or margarine
medium onion, chopped (1/2 cup)
cups cornbread stuffing crumbs (from 16-oz bag)
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
oz pepper Jack cheese, cut into 1/4-inch cubes
boneless smoked pork chops, 1 inch thick (4 oz each)
1Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.2In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.3Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.
on Jun. 3, 2012 at 11:38 AM